STEAMED BEEF & GINGER POT STICKERS
These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PORK AND GINGER POT STICKERS
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
POT STICKER: GINGER PORK
Steps:
- In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined.
- In a medium stock pot, boil 2 quarts of water.
- Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the end and fold in half. Repeat with the remaining wrappers.
- Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack.
- When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned.
STEAMED POT STICKERS
Make and share this Steamed Pot Stickers recipe from Food.com.
Provided by KJK 5
Categories Pork
Time 45m
Yield 20 Pot Stickers, 4 serving(s)
Number Of Ingredients 14
Steps:
- Filling:.
- Mix all filing together. Place one rounded teaspoon into center of won ton wrapper. Brush edges of wrapper with water and pinch ends up to seal and form a little pouch around the filling. Steam for about 5 minutes.
- Sauce:.
- Sauté red pepper flakes in sesame oil, add remaining ingredients, heat through. Drizzle over pot stickers or use as a dipping sauce.
FAST POT-STICKERS
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 main-course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
- To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.
GINGER BEEF ROAST - CROCK POT
I have no idea where this recipe came from, since I've been using it for years. My picky husband won't eat it, so I only make it a few times a year when I cook at my parents. Browning the meat adds flavor and helps seal in the juices, but if you're short on time, you can skip the browning step. I serve this dish with steamed sugar snap peas and rice. (Stir fry sauce can usually be found in the International:asian section of the grocery store.)
Provided by Mrs. Christmas
Categories One Dish Meal
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Spray 12 inch non stick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with salt and pepper.
- Cook beef in skillet over medium-high heat for 5-6 minutes, turning once, until brown on both sides.
- Spray a 5-6 quart slow cooker with cooking spray. Place beef in cooker (if necessary, cut beef in half to fit in cooker). Mix stir-fry sauce, ketchup, vinegar, and ginger in small bowl; pour over beef.
- Cover and cook on Low heat setting 8-9 hours.
- Place beef on platter; cover to keep warm. Add the thawed peppers and onions to mixture in cooker. Increase heat setting to High. Cover and cook 15-20 minutes or until peppers are tender. Remove netting or strings from beef if necessary. Serve pepper mixture with beef.
BEEF POT STICKERS
Provided by Fuchsia Dunlop
Categories Beef Fry Cocktail Party Meat Ground Beef Pan-Fry Gourmet
Yield Makes 24 dumplings
Number Of Ingredients 16
Steps:
- Make dough:
- Put 1 3/4 cups flour in a large bowl, then add boiling-hot water, stirring with a wooden spoon until a shaggy dough forms. When just cool enough to handle, turn out dough (including any loose flour) onto a work surface and knead, incorporating some of remaining 1/4 cup flour if dough is sticky, until smooth, about 5 minutes.
- Form into a ball and wrap in plastic wrap. Let stand at room temperature at least 10 minutes and up to 30.
- Make filling while dough stands:
- Stir together beef, soy sauce, oils, ginger, and bean paste in a medium bowl, then stir in chives.
- Form and fry dumplings:
- Form dough into a log (24 inches long and about 1 inch wide), then cut dough crosswise into 24 (1-inch-wide) pieces. Put 6 pieces, cut sides down, on a lightly floured surface (keep remaining pieces loosely covered with plastic wrap) and flatten slightly with your hand. Roll out each flattened piece into a 3 1/4-inch round with lightly floured rolling pin. Put a level tablespoon of filling in center of each round, then brush or dab halfway around edge with a little water and fold in half, pressing edges together to seal and leaving a small opening at each end of semicircle. Stand each dumpling, sealed edge up, on a wax-paper-lined tray, then press dumplings slightly onto 1 side so more of dumpling touches tray. Make more dumplings in same manner.
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot, then remove from heat and arrange dumplings in a tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, over moderate heat until oil sizzles, then drizzle warm water (1/3 cup) over pot stickers and cook, covered, until bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
- Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
POTSTICKERS (CHINESE DUMPLINGS)
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.
Provided by Ayeen
Categories Main Dish Recipes Dumpling Recipes
Time 1h2m
Yield 12
Number Of Ingredients 13
Steps:
- Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
- To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
- Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 g
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